Grilled Mango Pineapple Chicken (Printable version)
Tropical grilled chicken with sweet mango and pineapple glaze
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Marinade
04 - 1 cup fresh mango, diced
05 - 1/2 cup fresh pineapple, diced
06 - 2 tablespoons honey
07 - 2 tablespoons freshly squeezed lime juice
08 - 1 tablespoon tamari (gluten-free soy sauce)
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated fresh ginger
11 - 1/2 teaspoon smoked paprika
→ Garnish
12 - 1/4 cup chopped fresh cilantro
13 - Lime wedges for serving
# How To:
01 - Combine the diced mango, pineapple, honey, lime juice, tamari, minced garlic, grated ginger, and smoked paprika in a blender or food processor. Blend until completely smooth.
02 - Transfer 1/4 cup of the blended marinade to a small bowl and set aside for basting during grilling.
03 - Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal and refrigerate for a minimum of 1 hour, or up to 4 hours for more pronounced flavor.
04 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade and discard the used marinade. Pat the chicken lightly dry with paper towels, then brush each breast with olive oil and season generously with salt and pepper.
06 - Place the chicken on the hot grill and cook for 6 to 7 minutes per side. During the last 2 minutes of cooking, baste generously with the reserved marinade. Cook until the internal temperature reaches 165°F.
07 - Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice against the grain and arrange on a platter. Garnish with chopped cilantro and lime wedges before serving.
# Expert Advice:
01 -
- The marinade does double duty as a basting sauce, creating this gorgeous sticky glaze that caramelizes beautifully
- It tastes like vacation food but comes together in under an hour with ingredients you can actually find
02 -
- The honey in the marinade burns faster than you expect, so keep your heat at medium high, not high
- Patting the chicken dry before grilling sounds fussy but its what gives you those gorgeous restaurant style grill marks instead of steamed looking meat
03 -
- Chicken thighs stay juicier on the grill than breasts if you have the extra few minutes they need to cook through
- Letting the chicken rest might feel like wasted time but it is absolutely what keeps it tender instead of tough